Creole Egg Casserole Recipe

Creole Egg Casserole

From chefjeb 17 years ago

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30 minutes to make
Serves 6

This is an easy dish that can be prepared in advance, refrigerated and then heated. The recipe can be multiplied, so this is great for a brunch or a crowd. Serve with cheese grits.

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eggs
tomatoes
bake

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- 1 cup celery, chopped
- 3/4 cup onion, chopped
- 1 large bell pepper, chopped
- 1 tablespoon bacon drippings or oil
- 1 can cream of celery soup, undiluted
- 1 70z can tomato sauce
- 6 hard boiled eggs, sliced (1 per person)
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Ingredients

1 cup celery, chopped shopping list
3/4 cup onion, chopped shopping list
1 large bell pepper, chopped shopping list
1 tablespoon bacon drippings or oil shopping list
1 can cream of celery soup, undiluted shopping list
1 70z can tomato sauce shopping list
6 hard boiled eggs, sliced (1 per person) shopping list

How to make it

Saute veggies in oil until wilted. add tomato sauce and soup andmix well. In casserole, place layer of sauce, layer of sliced eggs and repeat until eggs are used. Top with remaining sauce. Bake 30 minutes at 300 degrees uncovered.

People Who Like This Dish 5

greekgirrrl Long Island, NY
chefkimmie Jackson, MS
grk Houston, TX
angelinaw St Louis, MO
jmv2101 Sydney, AU
chefjeb Carthage, MS
edensong Nashville, TN
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Reviews & Comments 7

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seafoodlover 15 years ago
Love breakfast recipes!
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" It was excellent "
angelinaw ate it and said...
Sounds good for the morning of Mardi Gras Parade! Folks up here have biscuiuts and creamed beef gravy - which I don't do very well. Thanks!
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notyourmomma 16 years ago
This looks interesting. Would be awesome with cheese grits.
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dtour 16 years ago
Sounds interesting. Will try it.
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" It was excellent "
chefkimmie ate it and said...
This is delicious and very easy to make. The hardest thing is getting the shell off the eggs. I made it ahead and reheated. It worked great.
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watkinsgal 17 years ago
Thanks for this recipe! I have laying hens and always have eggs on hand. YAY! Something new with eggs!!!
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chefjeb 17 years ago
I have used this one for brunches and breakfasts for a lot of people. Serve it with cheese grits, a side of fruit and muffins. It's super easy and economical and it holds well in a chafing sish. Don't let the soup thing scare you, this is real food.
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chefjeb Carthage, MS

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The Rating

Reviewed by 3 people

This is delicious and very easy to make. The hardest thing is getting the shell off the eggs. I made it ahead and reheated. It worked great.

chefkimmie in Jackson loved it
Sounds good for the morning of Mardi Gras Parade! Folks up here have biscuiuts and creamed beef gravy - which I don't do very well. Thanks!

angelinaw in St Louis loved it

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